Mushrooms - 1/2 lb (sliced)
Carrot - 1 (grated)
Onion - 1 (chopped)
Green bell pepper - 1 (chopped)
Soup stock - 1/2 cup
Dark soy sauce - 1 tbsp
Dijon mustard - 1 tbsp
Corn starch - 1 tbsp
Black pepper - a pinch
Saute the vegetables in the stock until they're
soft.
Add in the soy sauce, dijon mustard, corn starch,
and black pepper.
Mix well until the sauce is thickened.
Serve over hot baked potatoes.
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